01909nas a2200301   4500008004100000022001400041245012900055210006900184260007400253300001400327490000700341520085400348653002201202653004101224653003201265653002201297653001501319653002301334100001501357700001601372700001101388700001401399700001401413700002201427700002501449700001301474856012001487       2009                        eng d  a0141-549200aSimple and efficient enzymatic transglycosylation of stevioside by beta-cyclodextrin glucanotransferase from Bacillus firmus0 aSimple and efficient enzymatic transglycosylation of stevioside   aVAN GODEWIJCKSTRAAT 30, 3311 GZ DORDRECHT, NETHERLANDSbSPRINGERcSEP  a1415-14200 v313 a<p>Stevioside was subjected to 1,4-intermolecular transglycosylation using beta-cyclodextrin glucanotransferase (beta-CGtase) produced from an alkalophilic strain of Bacillus firmus. The reaction was carried out by traditional, ultrasound-assisted and microwave-assisted techniques. Reaction under microwave conditions was faster and was completed in 1 min yielding two 1,4 transglycosylated products, 4'-O-alpha-d-glycosyl stevioside (I) and 4''-O-alpha-d-maltosyl stevioside (II) in 66% and 24%, respectively. The optimum transglycosylation occurred by using stevioside (1.24 mmol), beta-CD (1.76 mmol) and beta-CGtase (2 U/g) under microwave assisted reaction (MAR) in 5 ml sodium phosphate buffer (pH 7) at 50A degrees C and 80 W power. MAR is therefore potentially a useful and economical method for faster transglycosylation of stevioside.</p>10abeta-cyclodextrin10abeta-Cyclodextrin glucanotransferase10aMicrowave-assisted reaction10aStevia rebaudiana10aStevioside10aTransglycosylation1 aJaitak, V.1 aKaul, Kumar1 aBandna1 aKumar, N.1 aSingh, B.1 aSavergave, L., S.1 aJogdand, Vitthal, V.1 aNene, S.  uhttps://library.ncl.res.in/content/simple-and-efficient-enzymatic-transglycosylation-stevioside-beta-cyclodextrin-002386nas a2200217   4500008004100000022001400041245009300055210006900148260000800217300001400225490000700239520160200246653002401848653002901872653002501901653004101926653002301967100002301990700003002013856012502043       2022                        eng d  a0022-115500aMaltooligosaccharide forming amylases and their applications in food and pharma industry0 aMaltooligosaccharide forming amylases and their applications in   cOCT  a3733-37440 v593 a<p>
	Oligosaccharides are low molecular weight carbohydrates with a wide range of health benefits due to their excellent bio-preservative and prebiotic properties. The popularity of functional oligosaccharides among modern consumers has resulted in impressive market demand. Organoleptic and prebiotic properties of starch-derived oligosaccharides are advantageous to food quality and health. The extensive health benefits of oligosaccharides offered their applications in the food, pharmaceuticals, and cosmetic industry. Maltooligosaccharides and isomaltooligosaccharides comprise 2-10 glucose units linked by alpha-1-4 and alpha-1-6 glycoside bonds, respectively. Conventional biocatalyst-based oligosaccharides processes are often multi-steps, consisting of starch gelatinization, hydrolysis and transglycosylation. With higher production costs and processing times, the current demand cannot meet on a large-scale production. As a result, innovative and efficient production technology for oligosaccharides synthesis holds paramount importance. Malto-oligosaccharide forming amylase (EC 3.2.1.133) is one of the key enzymes with a dual catalytic function used to produce oligosaccharides. Interestingly, Malto-oligosaccharide forming amylase catalyzes glycosidic bond for its transglycosylation to its inheritance hydrolysis and alternative biocatalyst to the multistep technology. Genetic engineering and reaction optimization enhances the production of oligosaccharides. The development of innovative and cost-effective technologies at competitive prices becomes a national priority.</p>
10aGlycosyl hydrolases10aIsomaltooligosaccharides10aMaltooligosaccharide10aMaltooligosaccharide forming amylase10aTransglycosylation1 aShinde, Vidhya, K.1 aVamkudoth, Koteswara, Rao  uhttps://library.ncl.res.in/content/maltooligosaccharide-forming-amylases-and-their-applications-food-and-pharma-industry